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Tuna Carpaccio with Basil Oil, Lemon and Caper Berries
4.9 from 138 votes

Tuna Carpaccio with Basil Oil, Lemon and Caper Berries

This Tuna Carpaccio showcases very thinly sliced fresh tuna loin arranged with arugula dressed in lemon juice and olive oil. The dish is brightened by caper berries and drizzles of basil-infused pesto oil, enhanced with a subtle sprinkle of sea salt flakes and freshly ground black pepper. Its delicate texture and fresh citrus-accented flavors make it a refined starter or light appetizer best served chilled.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Course: Appetizer
Cuisine: Italian

Ingredients

  • 600 grams tuna whole fillet
  • caper berries
  • 2-3 lemon plural
  • pesto homemade
  • 50 grams arugula leaves
  • olive oil extra virgin
  • sea salt flakes
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Note: You will need a very sharp thin blade knife for this recipe.
  2. Trim the tuna loin of any tendon and bloodline and pull the loin as smooth and straight as possible. Place the loin in the freezer, for approx half an hour.
  3. Sharpen your knife.
  4. Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.
  5. Cut the caper berries in half from the stem down.
  6. Arrange the serving plates on your workbench, near your chopping board.
  7. Remove the loin from the freezer and with your very sharp knife start slicing across the grain and place the very thin slices on the plates in 1 layer.
  8. Toss the roquette with a little lemon juice, olive oil and salt and pepper and set aside.
  9. Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.
  10. Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.
  11. Place a small handful of lettuce on the centre of each plate and voila, youíre done, so go sit down with your guests and enjoy with a nice medium bodied white. Verdehlo and pinot grigio pair nicely with this dish.
  12. Note: For those of you that are not too keen on the raw aspect keep in mind that the acids in the lemon and caper actually cook the meat slightly before it is eaten.

Notes